As you know, I operate principally off of baker’s percents. I do this mainly because I make many different styles and types and variations of pizzas where the baker’s percents can vary quite widely, including the hydration percents. I would have to make an awful lot of pizzas of a given style to be able to make the dough for that style strictly by “feel”. And the dough for each style would feel different. In some cases, such as a low-hydration cracker-style dough, there is almost no “feel”. It is like a bunch of crumbs just barely held together by water. So, I weigh the flour and water for each dough to put order into what I do. I am also after authenticity for each style of dough, so I rely on weights rather than volumes, which may produce varying results. In the final analysis, I am after trying to come up with workable formulations that I and others can use to make any desired size or numbers of pizzas with similar crust characteristics.
Like pretty much everyone else, I occasionally have to make adjustments in the bowl. I would say that in over ninety percent of the cases, I don’t have to make any adjustments at all. When adjustments are made, they are almost always of water rather than flour, and it is at the teaspoon or less level. I typically add more water by half teaspoon, using a half teaspoon measuring spoon. It would be quite rare for me to make adjustments at the tablespoon level. In fact, I can’t remember the last time I had to do that. I almost never think about flour moisture or room humidity, although I am aware of their existence.
If I were to make only a single style, such as the Lehmann NY style, I wouldn't need to use weight measurements because I know how the dough should feel. However, even then, I would determine the proper amounts of flour and water to use by volumes. Otherwise, the relative amounts of the remaining ingredients, by weight of flour, would be thrown off. The larger the dough batch, the more this becomes critical.
Many people make or specialize in only one style of pizza. And with experience, they learn how to make that style well using volume measurements and any needed adjustments. Since I move from style to style, this is not my modus operandi. Fortunately, I keep good notes and post my best formulations so that I can refer back to them when needed. Otherwise, I would have a difficult time remembering what worked best.